The following recipes offer a wide-variety of uses for lacto-fermented lemons. Some recipes include instructions for making quick-versions of “preserved” lemons, typically involving the boiling of the lemons, or dry-salt curing. Neither of these methods offers the same flavor development and advantages that traditional 30-days lacto-fermented lemons offer. For directions on making your own lacto-fermented lemons – so easy to do! – see our articles:
Artichokes with preserved lemon dressing
BBC recipe using preserved sweet lemon
Recipe Bridge, wide-assortment of recipes using preserved lemons
Lemon Confit – quick method, use your own lacto-fermented lemons with their recipe ideas – Food & Wine
|by Kathleen in Recipes | Permalink|
Did you know...
In colonial times, and later, on farms and in villages, homemakers expected to “put down” some pickles in stone crocks, and to “put up” some pickles and pickle relishes in glass jars.
—Put Down, Put Up
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor